FSS1221C Quantity Food Production 1 (AS)
Prerequisite:
HFT1212,
FSS1220 and FSS1220L (with a grade of C or higher)
This course focuses on the preparation of large-quantity food items, emphasizing recipe conversion for mass production, sanitation, safety and food service management principles. Students will learn how to prepare a variety of breakfast foods, including eggs (omelets, entrée soufflés and savory custards), breakfast breads (pancakes, waffles and French toast), hot cereals and breakfast meats. The course also covers the identification, classification and grading of protein products, with an emphasis on proper handling techniques when cutting, storing and cooking meat products. Students will study the characteristics and preparation methods for a variety of fish, mollusks, cephalopods and crustaceans. Additionally, students will explore the major types of vegetables, legumes, grains, potatoes and pasta, learning to distinguish their quality and apply proper cooking techniques such as boiling, steaming, baking, sautéing, pan-frying and deep-frying. The course also includes instruction in banquet cooking, where students will learn to manage cooking stations and coordinate the preparation and service of large-scale meals.